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Lynn Fors works cod into enchiladas and tacos for her Cook of the Week Challenge recipes.
John Starks | Staff Photographer
8 tortillas (flour preferred)
1 pound fresh cod fillets (if frozen, thawed)
2 tablespoons butter
1-2 large portobello mushrooms
1 small onion, diced
½ cup shredded zucchini (optional)
1 teaspoon Italian seasoning
1½ teaspoon cracked black pepper
2 cups fresh spinach leaves, chopped
1 clove of garlic
6-8 ounces shredded mozzarella cheese
1 can condensed cream of mushroom soup
1 can New England clam chowder soup
¾ cup sour cream
½ cup water
Heat oven to 350 degrees.
Slice the cod fillets into small, bite-sized pieces. Place into a pan with 1 teaspoon olive oil and cook 8-10 minutes on medium high heat; remove and keep warm.
In a different saucepan, place butter and chopped portobella mushrooms, diced onion, garlic, shredded zucchini and seasonings. Allow to cook until the onions are soft. Place chopped spinach onto mixture, and stir allowing spinach to cook down. Mix in the soups and sour cream, stir well blending ingredients. Then add the cod, and blend. Add water to keep mixture the right consistency and remove pan from heat. Set aside about ½ cup of mixture.
Place about 3 tablespoons of this mixture into a 9-by-13-inch coated with nonstick spray. Then place about ¼ cup this mixture onto one side of a tortilla, and roll up. Place crease from the tortilla face down in cooking pan. Fill remaining tortillas the same way.
Once the pan is full, pour remaining mixture over the top and add mozzarella cheese. Cover with foil and bake 25 minutes until bubbly.
Serves four to six.
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